Pan Roasted Rack of Lamb, Sweet Potato Almond Dumplings & French Green Beans
4-14 oz frenched and chimed lamb racks
1 cup of fresh raspberries
1 cup Merlot
1 peeled and diced shallot
1 tablespoon of peeled, grated horseradish root
2 tablespoons of honey
2 large, peeled and diced sweet potatoes
1 tablespoon of peeled, grated ginger root
1 split vanilla bean
1/2 cup of brown sugar
2 tablespoons of butter
1 teaspoon of flour
1/4 cup of toasted, sliced almonds
1 cup of olive oil
1 lb. of French green beans
salt and pepper to taste
Preheat oven to 450 degrees. Season lamb with salt and pepper and place in hot skillet with oil. Sear on both sides. Then place in oven for 15 minutes. Remove and let stand for 10 minutes. In a pot, sauté the shallot. Add Merlot, raspberries and horseradish. Reduce heat by half and add honey strain. Boil sweet potatoes until tender. Strain and put through food mill. Melt butter in pan, adding brown sugar, ginger root and vanilla bean. Strain onto potatoes. Add flour and egg. Mix almonds into batter. Roll off two spoons to form dumplings. Brown dumplings in hot oil. Clean tips of green beans and steam until tender. Set sauce on plate. Place dumplings and cut each lamp chop off of rack. Arrange on plate with green beans.
* French lamb will give you a clean bone. Lamb has to be chimed in order to cut into chops.
* Wine suggestion: Pinot Noir is an excellent complimentary wine for this dish.